Blueberry Orange Scones

Blueberry Orange Scones with Orange Icing

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Course: Breakfast, Snack
Cuisine: American
Keyword: blueberry orange scones, blueberry scones
Servings: 8 scones
Author: Dawn Yucuis


  • 3 cups flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 teaspoon cinnamon
  • 2 teaspoon orange zest
  • 1/2 cup butter
  • 1 egg
  • 1/2 cup milk
  • 1 1/2 cups blueberries
  • Icing-
  • 1 1/2 cup powder sugar
  • 4 tablespoons orange juice


  • Preheat oven to 375 degrees F.
  • In a large bowl sift together the flour, baking powder, baking soda, salt, sugar, and cinnamon. With a pastry cutter cut in the butter until you have course crumbs.
  • Combine the egg and milk and add to the dry ingredients. With hand work in the milk and egg mixture until they are mix well. Add the blueberry and gently fold them into the dough until they are just incorporated.
  • On a floured surface form the dough into a 8-inch circle. With a pizza cutter or sharp knife cut into 8 wedges.
  • Place on a lightly greased cookie sheet. Place into the preheated oven and bake for 17 to 19 minutes or until edges are lightly browned. Remove and cool for a few minutes and drizzle with icing.
  • Icing- Mix the powder sugar and orange juice until smooth. You will want the icing quite runny. The icing will be more of a glaze on the scones, since you are icing the scones while they are still a little warm/